Bailey’s Chocolate-Chip Cheesecake
2 Cups Graham cracker crumbs
1/4 Cup Sugar
6 Tbsp. Butter, melted
2-1/4 lb Cream cheese, room temperature
1-2/3 Cup Sugar
5 Eggs, room temperature
1 Cup Bailey’s Irish Cream
1 Tbsp. Vanilla extract
1 Cup Semisweet chocolate chips
1 Cup Chilled whipping cream
2 Tbsp. Sugar
1 tsp. Instant coffee powder
Chocolate curls as garnish
For Crust: Preheat oven to 325° F. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325° F.
For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey’s and finally the vanilla.
Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour and 20 minutes. Cool cake completely in refrigerator.
For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.